Weekday Vegetarian: Red Wine, Red Bean and Portobello Ragout

I seem to have eaten a lot of pasta this week, mostly because I have been looking for recipes that are quick and easy.This time there is a bit more protein involved because of the kidney beans.

For those of you who can't stand kidney beans, you could consider making this with another legume that is more palatable to you such as chickpeas or cannellini beans. This has a lot of flavour and it tasted as though it had been cooking for a long time, but it was ready within half an hour. I had regular mushrooms rather than portobello and I decided to make do with them rather than head out to the store. I left the cheese garnish off, because I've had a lot of cheese this week, and I didn't miss it at all. Without the cheese this dish is vegan. If you don't feel like pasta, this ragout would be delicious on quinoa or polenta. You could also add some potatoes and kale and turn it into a stew.